Citric Acid Question

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,126
1,799
Lots of recipes call for encapsulated citric acid.

At a home brew store this afternoon, I picked up 2 ounces of food grade citric acid by the LD Carlson company.... can I substitute thus for eca, or is it eca?
 
No, not usually.
Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage.
Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the temperature of the sausage reaches a certain point.



HTH


~Martin
 
No, not usually.
Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage.
Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the temperature of the sausage reaches a certain point.

thanks. Well, now what to do with a buck and a quarters worth of citric acid?



HTH


~Martin
 
I stopped on a brew supply store to grab some dextrose, which I did, and saw the citric acid... thought I had scored! Oh well, a friend of mine brews, I'll pass it to him. Buyer beware!
 
I use citric acid in rubs a lot of times, especially on things like ribs where I want to minimize the fatty flavor. It doesn't take much and really brightens flavors without changing the overall flavor.
 
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